In a Word
Surprise! (The pleasant kind)
The Cheeses And The Wines…es
A platter of beautiful (and generously sized) wedges of cheese were placed in front of us. I positioned my nose accordingly. We got a full spectrum, from a mild and creamy people-pleaser to a spicy little demon of a gorgonzola.
So we began with the Robiola, an unusual mix of cow, goat and ewe’s milk cheese. It was the impossibly smooth texture I loved about this cheese – the taste was a little unadventurous for my overly enthusiastic cheese-loving palette. When I took a sip of the Roero Arneis, a sparkling pink wine from Northern Italy, I was transported to a classy picnic on a summers day. Quite a feat seeing as this took place on a freezing cold night.
Next up was the most exciting duo – Pecorino Ubriaco di Pienza, a powerful ewe’s cheese that combined so well with the Principi Corsini Bonacossi Birillo it was like foodie chemistry. The wine was rich and dry, not far from sherry, and we lamented with Yuri over the lack of popularity wines like this see. Bring back the sherry-loving 1970s!